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Peel the broccoli stalks, then chop all the broccoli. Cook in a little lightly salted water. Drain, reserving the cooking water.
Melt the butter in a heavy saucepan and soften the onion and the leek, but do not brown. Season with salt and pepper. Add the flour and stir gently for a few minutes. Add a little stock, still stirring. Continue to add all but
Check the seasoning and add the fish. Cook for 1 minute, then set aside to cool slightly.
Transfer to a blender, add the cooked broccoli and process till smooth. Return to the pan, add the cream and reheat gently. The reserved stock and broccoli water can be used to thin the soup if desired.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.